YAKINIKU SAUCE   







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UNIQUE

This unique recipe for Japanese style BBQ sauce was given to me by an old friend in Hokkaido.  In Japanese its called (Yaki niku no tare).   

Below is the recipe and under the recipe if you are interested to read on please enjoy the section on the history of Yaki niku.


RECIPE FOR YAKINIKU SAUCE

10 spring onions

6 cloves  garlic

50 g  fresh ginger

2 apples

500 cc  mirin

1000 cc  kikoman soy sauce

10 cc tabasco sauce

5 g dry chili

 

10 g corn starch

100 cc rice vinegar

200 cc lemon juice

10 g salt

10 g sesame oil

100 g sesame seeds

20 g chicken boillion powder


METHOD

Put the spring onion, garlic, ginger and apple in a food processor and make a course puree.

Cook the puree in a sauce pan with a little vegetable oil on low heat for about 25 minutes (stir frequently).

Add the remaining engridients, but save (the lemon juice,vinegar,sesame oil and corn starch for last).

Bring the sauce up to a boil. Skim the surface. Reduce the heat and cook slowly for 2 to 3 minutes. Add the lemon juice, vinegar and the sesame oil. Mix the corn starch with a little cold water and use to thicken the sauce.

 

WHAT IS YAKI NIKU?

 焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.

Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on griddles over charcoal or gas/electric grill. It is thought to have originated from horumonyaki a dish of grilled offal, invented by Korean immigrants in the Kansai area after the Second World War]

In a yakiniku restaurant, diners order several types of prepared raw ingredients which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame Garlic-and-shallot or miso-based dips are sometimes used.

The History of YakiNiku

After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. Steak and roasted meat were translated as yakiniku (焼肉) and iriniku (焙肉)

Jingisukan (ja:ジンギスカン) the Japanese transliteration of Genghis Khan), is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in Hokkaidō, where it has ever since been a popular dish, but has only recently gained nationwide popularity. The name Jingisukan is thought to have been invented by Sapporo-born Tokuzo Komai, who was inspired by grilled mutton dishes in Manchuria. The first written mention of the dish under this name was in 1931. Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980 quickly spread throughout Japan as it enabled diners to eat Yakiniku in a smoke-free environment and thus greatly extended the clientele. The popularity of yakiniku was given a further boost in 1991 when the easing of beef import restrictions led to a drop in the price of beef.